1: Ingredients.

4 cups all-purpose flour
2 cups cake flour
1/4 cup baking powder
1 1/2 teaspoons salt
1/2 lb. Crisco

Sift together flours, baking powder and salt. 1 well combined, cut in Crisco using paddle attachment of mixer.

Store in refrigerator for up to one month.

Can be used as a substitute whenever biscuit mix is called for in a recipe.

2: Biscuits:

2 cups basic mix
7/8 cup milk or half and half

Measure 2 cups of basic mix into a bowl and stir in approximately 7/8 cup milk (or 1/2 c. plus 6 tablespoons) using a fork. For richer biscuits, use half and half, or mix cream with milk.

Turn out onto a lightly floured board and knead for approximately 30 seconds, being careful not to over work the dough.

Roll into a circle 1/2″ thick. Cut into biscuits using a floured biscuit cutter or slice into wedges. Place on a baking sheet.

Press centers of biscuits with thumb or the back of a spoon, and brush lightly with cream or milk.

Bake in a preheated 450°F oven for 10 to 15 minutes.

Makes 10 to 12 large biscuits.